Gambas Al Ajillo
with Lemony White Beans & Kale
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
We’re ordering in garlic shrimp from our favourite Spanish tapas bar. They’re tender and juicy, garlicky and lemony, just how we like ’em. And they’re woven together with robust white beans, kale and sweet pepper for a fortifying slow carb soirée.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lemon
- ½ Bunch of kale
- 2 Garlic cloves
- 1 Sweet pepper
- 398ml White kidney beans (canned)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Shrimp • Sulphites
You will need:
Large pan
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
23 g
Saturated Fat
4 g
Sodium
1710 mg
Total Carb
56 g
Sugars
10 g
Protein
38 g
Fibre
18 g
Preparation
Mise en place
- Remove the kale leaves from the stems; roughly chop the leaves.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Drain and rinse the kidney beans.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the garlic.
Start the gambas al ajillo
- In a large pan, heat 2 tbsp olive oil (double for 4 portions) on medium-high.
- Add the kale, sweet pepper and garlic.
- Sauté, 3 to 4 min., until beginning to soften; season with ½ the spices and S&P.
Finish the gambas al ajillo
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan, add the shrimp*, kidney beans and 1 tbsp olive oil (double for 4 portions).
- Cook, 1 to 2 min. per side, until opaque and cooked through and the vegetables are tender.
- Add the lemon juice; stir well.
Plate your dish
- Divide the gambas al ajillo between your plates.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
